…a creative cook. Someone who loves to create good food for her family. Someone who started a blog because she wanted to share her requested recipes with family and friends. LYNSEY! Of LynseyLou’s who is making our days delicious!! And she did.
Lynsey started blogging in 2008 because she was simply inspired by another blogger. And, it was her way of sharing her recipes with the friends and family who asked for them. Lynsey, that’s the same reason I blog. Keep on, Lynsey. You have some darn good stuff on LynseyLou’s.
So many good things that, as usual, it was hard to pick just one. So I went with …
DINNER: 
Spicy Sausage Casserole
Which everyone in the family loved. Rotini pasta mixed with sausage, lots of cheese, Rotel tomatoes, and onions. While Lynsey used turkey sausage I used a local smoked sausage. It was delicious!
A couple of nights later I needed a good filling side:
Sweet Potato Wedges
Roasted in the melted butter and cinnamon. Perfect. I am a big fan of sweet potatoes and always stock up when they are in season. These will definitely see their way into the oven again.
And I saved the best for last: DESSERT!
Peanut Butter Pie
Which The Man said was the best PB pie he had ever had. {Thank you, Lynsey!}
Forgive the drizzle on top – it came out way faster than I expected. But it’s the taste that counts, right?
- 2 Cups heavy whipping cream, divided
- 2 Tbsp sugar
- 8 Oz (1 bar) cream cheese, room temperature
- 1 1/2 Cups peanut butter (crunchy or smooth)
- 1 Cup confectioner’s sugar
- 1 Graham cracker crust, homemade or store bought
- 1/4 Cup semi sweet chocolate
Place 1 1/2 cups of heavy whipping cream in a medium bowl with two tablespoons of sugar and beat on high until stiff peaks form. Set aside.
Place cream cheese and peanut butter in a large bowl and beat on high until combined. Gradually add confectioner’s sugar and beat until incorporated. Increase speed to high and beat an additional 1-2 minutes, until mixture is slighly airy. Gently fold the whipping cream into the peanut butter mixture. Transfer mixture to the cooled pie crust.
Place the chocolate in a microwave safe bowl, and microwave in 15 second incremints, until completely melted. Fill a piping bag, fitted with a round tip with the melted chocolate and drizzle the pie with the chocolate.
Whip the remaining 1/2 cup whipping cream until stiff peaks form. Spoon the whipped cream onto the center of the pie. Drizzle with additional chocolate, if desired.
Place the pie in the refrigerator for at least 2 hours before serving, to allow to set {adapted by Lynsey from Paula Deen}
Lynsey was my assignment for Secret Recipe Club.
Were there more recipes from Lynsey I wanted to try? You Betcha! But I had to choose just a couple for SRC. The hardest part of being a member is choosing. The fun part is discovering new bloggers and their wonderful, tasty recipes. There is more from The Secret Recipe this month. Just follow the frog!
WordPress dot com: 
Tea and Scones 